I was reading the post on hanushi's moist butter cake, and she was having some questions why the cake had that heavy wet bottom after baking...... So iI went to read on Little Teo Chew's blog who has the original post of this butter cake. By looking at her beautiful pictures of her moist butter cakes, I couldn't wait no more and decided to give it a try! At the same time I wanna know what went wrong with hanushi's. Instead of using a 9" tin, I used a 8" and a small portion to make a cup cake. Both cakes turned out fine, and I find that the cup cake has got lighter crumb compared to the 8" cake. While I was trying to figure out all the possibilities to make the perfect moist butter cake, I deduced that besides a good batter beating, the use of tin would also play a great part, since the liquid ratio is pretty high in this recipe.
The cake is really moist and love the beautiful crumb. However, it is way too sweet for me. I wonder if I cut down the sugar will it affect the beautiful crumb. That means, I will have another round of making this cake. May be I'd make the cake into two 6" tins( like what Little Teo Chew did) and a reduction of sugar?
The first trial of the recipe for this moist butter cake. It's indeed has got a moist crumb.
This is the 8'' cake slice. I should see that if I use a 6'' tin I will get a taller slice and that will look really great.